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These Easy Firecracker Shrimp taste as good as they look! Watch your guests’ eyes get big when you serve up this appetizer. We had these in Mexico at the El Dorado Resort. The food there was gourmet and dinner took about two hours; one course at a time. I wanted to re-create them. Definitely brought back memories.
Ingredients:
1 lb 21/25 count large shrimp, peeled & deveined with tail left on
1 package spring roll/egg roll wrappers (20 count)
1 cup Sweet and sour sauce for marinade and dipping (store-bought or use this Homemade Sweet and Sour Sauce Recipe)
Canola Oil for Frying
Salt & Pepper
How to make Firecracker Shrimp Rolls:
1. Cut 10 spring roll sheets in half diagonally so you end up with 20 triangles. Keep them in their container until ready for use.
2. Pat dry the shrimp. Using a knife, make a few nicks on the inside of the shrimp. This will help them to lay straight when you roll.
3. Slightly Salt and Pepper the shrimp then lightly brush both sides of the shrimp in the sweet and sour sauce and let them sit 10 minutes.
4. Lay the shrimp with the tail towards you on the spring roll triangle. Cover the shrimp with the right corner and roll tightly to the center, fold down the top corner and continue to roll. Dip your finger in water and lightly wet the third corner to seal the roll. Keep finished shrimp under a damp towel to keep from drying out, or put them in oil right away.
5. Fill saute pan with 1 inch canola oil and heat on medium high. Once the oil is hot, place the shrimp in a couple at a time (don’t put in too many or the oil will cool down). Fry until golden brown (about 3 minutes).
Serve with Sweet and sour sauce for dipping. Click here for sauce recipe.
Notes:
Roll the shrimp tightly to keep oil out of the center.
You can use other sauces such as teriyaki sauce to change-up the flavor of the shrimp.
The Homemade sweet and Sour sauce is simple to make and goes really well with the shrimp.
Firecracker Shrimp Recipe
Ingredients
- 1 lb large shrimp, (21/25 count) peeled with tail left on
- 20 spring roll/egg roll wrappers
- 1 cup Sweet and sour sauce , for marinade and dipping
- Canola Oil for Frying
- Salt & Pepper
Instructions
- Cut 10 spring roll sheets in half diagonally so you end up with 20 triangles. Keep them in their container until ready for use.
- Pat dry the shrimp. Using a knife, make a few nicks on the inside of the shrimp. This will help them to lay straight when you roll.
- Slightly Salt and Pepper the shrimp. Lightly Brush both sides of the shrimp in the sweet and sour sauce and let them sit 10 minutes.
- Lay the shrimp with the tail towards you on the spring roll triangle. Cover the shrimp with the right corner and roll tightly to the center, fold down the top corner and continue to roll. Dip your finger in water and lightly wet the third corner to seal the roll. Keep finished shrimp under a damp towel to keep from drying out, or put them in oil right away.
- Fill saute pan with 1 inch canola oil and heat on medium high. Once the oil is hot, place the shrimp in a couple at a time (don't put in too many or the oil will cool down). Fry until golden brown (about 3 minutes).
Serve with Sweet and sour sauce for dipping.
Notes
Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
Did you use the egg roll’s wrappers that you used in your egg rolls video? Thank you
Hi Melda! Yes, you can use spring roll wrappers which are thinner, or egg roll wrappers which are thicker and have a more bubbly texture when you fry. I used the thinner spring roll wrappers for the egg rolls- we like them better.
Do these have to be served hot or can they be served cold too?
Hi Inna, they can be served at room temperature or hot, but I think I would want to toast them on a skillet or reheat them in the oven if they are coming out of the refrigerator.
Chef Joel Robuchon has been making these appetizers for years with either langoustines or shrimp. He uses brik pastry or warka from a Middle Eastern grocery. When our local Middle Eastern grocer stopped carrying it he suggested that I go to the Asian grocery and buy wonton wrappers, and they work perfectly. Wonton wrappers are smaller than spring roll wrappers, so I use a whole one and roll the shrimp diagonally, starting at a point of the wrapper. I hope Sherry will see this and be able to find wonton wrappers.
I’ll have to find a good source for that too. I think you’re right! Wonton wrappers would work better. Thank you!
Natasha. Will it work if I use a Puff Pastry Sheets?
Puff Pastry will work as well Lidiya, you might have to trim them.
Can you prepare the shrimp and wrap a day in advance and fry it the next day?
I wouldn’t recommend it since the wraps may dry out.
i made this couples time already and they are very good!
very easy recipe and very good!
Hi Natasha!
I’m a shrimp lover and would try it once. All ingredients are really easy to get but here am unable to get egg roll wraps. So is there any alternative i can have for the wrap.
Here we use all purpose flour. I kneed with water and salt and prepare a soft dough out of it. So is it ok to take this as wrap and dip the warped shrimps in beaten eggs and then fried?
Or instead can you extend me egg roll wrap recipe?
Thanks!
Sherry..
HI Sherry, I’m sorry I dont’ have an egg roll wrap recipe – its so easy to just buy them 🙂 I can’t give you advice on that because I haven’t tried it. Sorry I’m not much help…
Can you wrap it with cooked shrimp?
I don’t think I’d recommend that. The shrimp might shrink if it’s cooked twice.
Where did you buy those egg roll wraps? thnx
I got the eggroll wrappers in winco as well. Next to the mushrooms. They have them at fredmeyer too (just a different brand) and they are also next to the mushrooms. Most grocery stores should have them. The brand doesn’t matter.
wow! love your recipes! very simply and easy to make.. Thank you!
Your welcome! I’m happy you found the site 🙂
Mmm my roommate is quite the fan of shrimp. I will share this with her.